In this hands-on cooking class led by author Mielle Chenier-Cowan Rose, you'll learn delicious recipes and techniques to integrate fresh raw foods into your diet. We'll make fresh Nut Mylk, Thai Noodles, Nut/Seed Hummus, Fiery Carrot Soup with Cashew Cream, and a delicious Macadamia Breakfast Porridge. You'll learn why nuts and seeds should be soaked before eating, and how to ferment them into cheesy dips and spreads. Tuition includes all-organic ingredients; books are sold separately, and sales are provided by Omnivore Books.
Mielle Chenier-Cowan Rose has been a vegan chef and advocate for natural living for over 15 years. She studied healing foods and culinary nutrition at Bauman College and has worked with some of the most prominent vegetarian restaurants in the San Francisco Bay Area, including the raw food restaurant phenomenon Café Gratitude. Readers of her culinary writing can almost taste the uncommon reverence she has for her ingredients, for cooking, and for every being on the planet. She lives in Nevada City, CA.